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Veal Marsalla



  • 1 jar of La Dee Da Savoury Mushroom & Basil Sauce
  • 2 lbs thin veal scallopini (less than 1/4 inch thick)
  • 1/4 cup of chick pea flour
  • 3 tbsp EVOO
  • 2 tablespoons chopped flat-leaf parsley
  • 1 1/2 tbsp of drained small capers (optional)


  1. Using a heavy skillet on high heat, add olive oil.
  2. Gently dredge each cutlet with the chickpea flour, knocking off excess flour.
  3. Cooking the veal in batches, turning only once until brown and cooked though, 2-2 1/2 minutes, then transfer to plate.
  4. Discard any excess oil and add in jar of Mushroom & Basil Sauce and cook over medium heat. At this point you could add your capers if wanted.
  5. Add scallopini back into Mushroom & Basil Sauce mixture for a few minutes until heated through, pour onto serving platter and garnish with flat leaf parsley.

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